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we all get them, and I really hate throwing away useable food.
One of my favourites is 'enthusiasm main-course soup', which is a great winter-warmer.
This is intended for when there is not MUCH left of the roast (but the end of a home-cooked ham makes an even better version) but definitely too much to just discard.
Whatever leftover meat is available, if it's got bones in, boil them for stock, and cut the meat up small.
The easy way from there is the slow cooker (just bung it all in and let it cook all day), otherwise,
fry an onion or two in oil, If you've got leeks, add them too.
Add split red lentils (about 2oz per portion needed, a bit more if your family are hungry types) stock (half a pint per person, and you may need to top up with water as it cooks) the meat, carrots, tinned toms if you like, any other root veg, your favourite herbs and spices, and simmer until the lentils are definitely tender and starting to disintegrate (nearly an hour, unless you cheat and use a pressure cooker). THEN add peeled and diced potatoes, and simmer until these are done (15-20 mins, or a bit more if you like your spuds in large chunks). In the slow cooker the spuds don't seem to disintegrate so readily, so you can add them at the beginning.
One of my favourites is 'enthusiasm main-course soup', which is a great winter-warmer.
This is intended for when there is not MUCH left of the roast (but the end of a home-cooked ham makes an even better version) but definitely too much to just discard.
Whatever leftover meat is available, if it's got bones in, boil them for stock, and cut the meat up small.
The easy way from there is the slow cooker (just bung it all in and let it cook all day), otherwise,
fry an onion or two in oil, If you've got leeks, add them too.
Add split red lentils (about 2oz per portion needed, a bit more if your family are hungry types) stock (half a pint per person, and you may need to top up with water as it cooks) the meat, carrots, tinned toms if you like, any other root veg, your favourite herbs and spices, and simmer until the lentils are definitely tender and starting to disintegrate (nearly an hour, unless you cheat and use a pressure cooker). THEN add peeled and diced potatoes, and simmer until these are done (15-20 mins, or a bit more if you like your spuds in large chunks). In the slow cooker the spuds don't seem to disintegrate so readily, so you can add them at the beginning.
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